Ingredients
Pickling liquid:
3 cups white vinegar
3 1/2 cups water
1/4 cup sugar
4 T salt
1 tsp black mustard seed
1 tsp yellow mustard seed
1 T red pepper flakes
2 T coriander seeds
2 T black peppercorns
4 cloves garlic
2 bay leaves
Veg:
1 head cauliflower, in florets
1 red or yellow pepper, in sticks
8 carrots, in sticks or coins
8 jalapenos or serranos, coined
6 stalks celery, 1" slice
1 onion, in sticks
good olives
Preparation
Pickle:
Bring all ingredients to boil for 2 minutes. Set aside to cool.
Veg:
In a large steamer, steam cauliflower, carrots, bell pepper and onion for 4 minutes, and jalapeno and celery for 2 minutes, transfering from steamer to colander and when next batch done, colander to towel
Add vegetables and olives to pickling liquid. Weight with plate to submerge and chill for 1 day before repackaging into smaller containers. Keeps refrigerated for one month.
